Discover A Unique Quick Bread: Falafel Loaf
0 comments
A mouthwatering treat that unites the vibrant taste of falafel with the irresistible texture of classic quickbreads.
Create a loaf yourself to enjoy the brightness of fresh parsley, flavorful falafel spice, and chewy chickpeas. Schmear with some tahini butter for a delectable afternoon treat.
Read on for the full recipe.
Ingredients
Falafel Bread:
- ½ cup (1 stick) butter softened
- 1 ¼ cup All-Purpose Flour
- ¼ cup Pereg Chickpea Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 tsp. Pereg Fine Red Sea Salt
- 1 Tbsp. & 2 tsp. Pereg Falafel Spice Mix
- 4 Large Eggs or vegan egg option: (½ cup + 2 Tbsp) water + 4 Tbsp flaxseed meal
- 2 Tbsp. Sugar
- ¾ cup Olive Oil
- 1 cup firmly packed chopped Curly Leaf Parsley from about 1 bunch
- Zest from 1 Lemon
Chickpea Za’atar Topping:
- ½ cup Cooked Chickpeas, drained
- 1 tsp. Olive Oil
- 2-3 tsp. Pereg Za’atar, divided
- ¼ tsp. Pereg Fine Red Sea Salt
Tahini Butter:
- ½ cup Unsalted Butter at room temperature (1 stick)
- ¼ cup Tahini
- ½ tsp. Pereg Fine Red Sea Salt
Directions:
- Ensure you have a rack in the middle of your oven, then preheat to 350°F. Line an 8.5 x 4-inch loaf pan with a piece of parchment paper with an overhang on the longer sides to help lift the finished bread out of the pan.
- Sift the all-purpose flour, chickpea flour, baking powder, baking soda, salt, and falafel spice mix all together into a medium bowl.
- In a high-speed blender, blend parsley and olive oil until the mixture is completely smooth and the parsley is fully incorporated into the oil, about 30-50 seconds.
- Whisk eggs and sugar together in a medium bowl then whisk in parsley oil and lemon zest until combined.
- Using a rubber spatula, combine dry ingredients into the egg mixture stirring together until no dry parts remain and the mixture is smooth. The batter will be thick.
- Make the Chickpea Za’atar Topping by using a paper towel to dry off any moisture from the cooked and drained chickpeas, then toss them in a small bowl with the olive oil, salt, and 1 tsp za’atar.
